Easy One Pan Gnocchi Shepherd’s Pie with Ground Beef and Vegetables for a Cozy Dinner

This One Pan Gnocchi Shepherd’s Pie gives you all those cozy shepherd’s pie flavors without having to make mashed potatoes. Tender potato gnocchi cooks right in the skillet with seasoned ground beef, onions, garlic, peas, and carrots, then everything is finished with a little cream and Parmesan. It’s hearty, comforting, and made all in one pan, which means less cleanup after dinner.

One Pan Gnocchi Shepard’s Pie

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For another cozy dinner with easy cleanup, try this Chicken and Stuffing Pot Pie Casserole next.

How to Make One Pan Gnocchi Shepard’s Pie

Here are the ingredients you need to make this One Pan Gnocchi Shepard’s Pie recipe, plus step by step instructions for how to make it.

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 cup yellow onion, diced
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 4 cloves garlic (minced)
  • 1 tbsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 1/2 cups beef broth
  • 1 1/2 cups frozen peas and carrots
  • 1 lb shelf stable gnocchi
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
One Pan Gnocchi Shepard’s Pie ingredients

Step by Step Instructions

1. Heat the olive oil in a large, deep-sided skillet over medium-high heat. Add the ground beef and diced onion, then season with salt and pepper. Cook for 5-7 minutes, breaking the beef into small pieces as it browns. Once the beef is cooked through and the onion is soft and translucent, drain off any excess grease.

One Pan Gnocchi Shepard’s Pie process 1

2. Stir in the red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring often, until the tomato paste darkens slightly. Add the minced garlic and dried thyme, then cook for about 30 seconds, just until the garlic becomes fragrant.

One Pan Gnocchi Shepard’s Pie process 2

3. Stir in the Dijon mustard and Worcestershire sauce. Pour in the beef broth, scraping the bottom of the skillet to loosen any browned bits. Add the gnocchi and frozen peas and carrots, stirring until everything is evenly combined.

One Pan Gnocchi Shepard’s Pie process 3

4. Cover the skillet and bring the mixture to a gentle simmer. Cook for 4-6 minutes, stirring once or twice, until the gnocchi is tender and the vegetables are heated through. If the sauce thickens too much, stir in a small splash of beef broth or water.

One Pan Gnocchi Shepard’s Pie process 4

5. Turn the heat to low and pour in the heavy cream. Stir and cook for another 1-2 minutes, until the sauce is creamy and warmed through. Remove the skillet from the heat, then stir in the Parmesan until melted. Taste and add more salt and pepper as needed.

One Pan Gnocchi Shepard’s Pie process 5

6. Serve warm with an extra sprinkle of Parmesan and a little dried thyme on top, if desired.

One Pan Gnocchi Shepard’s Pie

Notes

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 2–3 days.
  • For more flavor: Let the ground beef brown for a bit before breaking it into smaller pieces. This helps develop a richer, more savory flavor.
  • Add more liquid if needed: If the skillet becomes too dry while the gnocchi is cooking, stir in a small splash of additional beef broth.
  • Use freshly grated Parmesan: Parmesan grated from the block melts more smoothly into the sauce than pre-shredded cheese.
  • Save on prep time: Frozen diced onions work well in this recipe and eliminate the need for chopping.

This easy gnocchi shepherd’s pie is the kind of warm, filling dinner that hits the spot on a chilly evening. It’s simple enough for a busy weeknight and hearty enough for the whole family. Best of all, everything cooks in one pan, so there’s less to clean up when dinner is done.

More Cozy Dinner Recipes

One Pan Gnocchi Shepard’s Pie
Print Recipe

One Pan Gnocchi Shepherd’s Pie

This One Pan Gnocchi Shepherd’s Pie combines tender gnocchi, savory ground beef, peas, carrots, and a creamy Parmesan sauce for an easy, comforting family dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Author: Carol

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 cup yellow onion, diced
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tbsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 1/2 cups beef broth
  • 1 1/2 cups frozen peas and carrots
  • 1 lb shelf stable gnocchi
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  • Heat the olive oil in a large, deep-sided skillet over medium-high heat. Add the ground beef and diced onion, then season with salt and pepper. Cook for 5-7 minutes, breaking the beef into small pieces as it browns. Once the beef is cooked through and the onion is soft and translucent, drain off any excess grease.
  • Stir in the red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring often, until the tomato paste darkens slightly. Add the minced garlic and dried thyme, then cook for about 30 seconds, just until the garlic becomes fragrant.
  • Stir in the Dijon mustard and Worcestershire sauce. Pour in the beef broth, scraping the bottom of the skillet to loosen any browned bits. Add the gnocchi and frozen peas and carrots, stirring until everything is evenly combined.
  • Cover the skillet and bring the mixture to a gentle simmer. Cook for 4-6 minutes, stirring once or twice, until the gnocchi is tender and the vegetables are heated through. If the sauce thickens too much, stir in a small splash of beef broth or water.
  • Turn the heat to low and pour in the heavy cream. Stir and cook for another 1-2 minutes, until the sauce is creamy and warmed through. Remove the skillet from the heat, then stir in the Parmesan until melted. Taste and add more salt and pepper as needed.
  • Serve warm with an extra sprinkle of Parmesan and a little dried thyme on top, if desired.

Notes

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 2–3 days.
  • For more flavor: Let the ground beef brown for a bit before breaking it into smaller pieces. This helps develop a richer, more savory flavor.
  • Add more liquid if needed: If the skillet becomes too dry while the gnocchi is cooking, stir in a small splash of additional beef broth.
  • Use freshly grated Parmesan: Parmesan grated from the block melts more smoothly into the sauce than pre-shredded cheese.
  • Save on prep time: Frozen diced onions work well in this recipe and eliminate the need for chopping.

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